About

It seems as though there are a lot of people interested in Revere Ware, how old it is and where it came from.  That is the only reason this is here, so I hope you enjoy.

38 thoughts on “About

    1. paulrevereware Post author

      I can get you closer! I assume this is a copper clad bottom? What does it say on the bottom? Does the handle have a rivet holding it, or two screws? Nice I know these things, I can maybe narrow it down from there. Thanks for asking!

      Reply
  1. Tyler Hawkins

    Hi, I just wanted to clarify a few thing relating to the logo design. In the late 60s Revere Ware eliminated the Double Circle design in favor of the 1801 profile with the words copper clad stainless steel forming a circle around it with the factory designation above that. Then around 1970 they simply went with 1801 profile for a few years. Around 1974/1975 they started adding the capacity size and then as you stated in 1978/1979 they started adding the year designation. Hope this helps.

    Reply
  2. Tyler Hawkins

    Hi, I have a question relating to a 1400 line pot I purchased. I own a number of older Revere Ware pots & pans from the 70s (before the year designation) that were made in Rome,NY. They all have a copper bottom roughly 1/2 inch thick. However I have a 2 quart saucepan made in Clinton, ILL in 1983 that has a copper bottom roughly 7/8 inch thick and it weighs nearly a quarter of a pound more that my older 2 quart made in Rome. This struck me as odd since they supposedly cut weight as the years passed. Do you know of a special line that came out in the 80s with thicker copper bottoms?

    Reply
    1. paulrevereware Post author

      I do not believe there was a special line. Any sheets of steel, stainless or otherwise is rolled in a steel mill. Even the same gauge is within a tolerance + or – whatever percent. Probably sometimes the stainless was a little thicker than others, just because of the rolling of that coil. It would make the pots and pans from that coil a somewhat better quality because they were heavier. Also I am sure they had to replace tooling occasionally, and different plants probably replaced at different times. I also have some revere ware that is higher up the side than others, but the copper is not any thicker. Probably just a tooling change?

      Reply
  3. bari

    I have a small kettle. Signature on side of stainless kettle . On bottom it is copper, with Revere ware under that it says Korea than under that: g 98-C. How old is it.

    Reply
    1. paulrevereware Post author

      Hello. I would bet that your kettle was made in 1998, possibly in March. When revere ware used a number like that on the bottom, it was a date. Before the 1990’s all revere ware was made in the USA.

      Reply
  4. haydee rivera

    Where in Tampa Flo. I could fine a store to buy pots and pan. I have one sauce pan but i wish have a whole sets. Thanks.

    Haydee

    Reply
    1. paulrevereware Post author

      If you want to buy them new, try Target or Penneys, but they will not be the older heavier kind made in the USA, they will be made overseas. You might find some at a thrift store, like Goodwill or wherever people drop off donations. Other than that, finding them online at ebay is the only place I know!

      Reply
  5. Casie

    Hi! Hoping you may be able to help. I bought a set of pans at a charity auction because they were heavy and beautiful and I am trying now to find out what line they are. They are Revere Ware, made in China. The whole outside of the pan is copper and the inside is stainless steel. Handles attached by rivets and the handles are stainless as well. Thanks for any help you can give!!
    Casie

    Reply
    1. Paul Revereware Post author

      They sound like pro-line, which is the only line the ever made outside the USA that I do like. They made some in Thailand, and then some in china. I have a set myself that I have kept back. They seem to sell well on ebay. Check it out. If you don’t want to sell them, the should work excellently on any cooking surface.

      Reply
  6. Casie

    Thank you so much! I may decide to sell them. They are gorgeous but the cooper is too much upkeep for me. I have been storing them for years. Thanks again

    Reply
  7. Janet Mitchell

    I’m trying to date a copper bottom Revere Ware stock pot. It only has the “18 profile 01” with no double circles, but with the words “copper clad” (over) and “stainless steel” (under, the 1801 profile). No capacity amount, no year date, no city/state. The “R’s” in Revere Ware have a little swoopy leg, as opposed to block lettering. The only picture I can find is on the link below….scrolling down to the info on the Perma-loc non-stick Revere Ware that was made, but my stock pot isn’t non-stick – so, I still don’t know where or when mine was made?
    http://www.revereware.org/info/id10.html
    Any help would be wonderful – I’d love to know about it.
    Thanks much, Janet

    Reply
    1. Janet Mitchell

      I forgot to mention that the words “Revere Ware” were located just below the 1801 profile, but inside the circle of words – Copper Clad Stainless Steel.

      Reply
      1. Janet Mitchell

        Ok, after reading a previous post above from Tyler Hawkins, I guess my pot would be dated late 60’s to 1970. Guess I probably won’t know where it was made, but at least the dates are narrowed down – thanks, Janet

      2. Paul Revereware Post author

        It does sound like (not sure without a picture) that this could be your pan. The revere ware pans that I have seen that were not marked with a city were made in Rome, NY. It was the original plant, so there was no need to put the name of a city on it, since it was the only one. They did add “Rome, NY” to some of the later ones, starting about the 70’s.

  8. Chris Davis

    I was hoping someone might be able to help me identify a Paul Revere set that I have. It contains 1, 2 and 3 qt pots, a 12″ oval 2-handle skillet and a 10.5″ single handle frying pan. Under the skillet handle it says Paul Revere Limited Edition. I can send of photos of one of the pots. We’ve had them hanging as decoration for years. Do you know anything about this set or whether or not it is collectable? Any idea what it may be worth? Any assistance you could lend would be greatly appreciated! Thanks,

    Reply
  9. Carole von Aarberg

    Oh MY! I just bought 10 1976 Paul Revere pans…one is 1801. 4 oval skillets, 3 frypans and 3 pans,(small, medium, large) and lids, all unused! and filthy! Green! I have spent the afternoon cleaning them, they looked so good I cooked a roo burger and an egg in one. Then I went to bed and playing on my computer, googled them. Oh MY! I have over $2,000,oo US $ worth….er…I paid in a thrift store, $100.oo for the lot. I am not going to be able to show my face there again! HOW did they get to Sydney, Australia?

    Reply
    1. Paul Revereware Post author

      Congratulations! Lol, I’ll give you double what you paid! Believe me, I know cleaning them was worth more than that! If you don’t already have one, maybe one of those pot racks will turn up at a thrift store. Those pans would look great hanging from one, I bet.

      Wait…you guys eat kangaroos? :p

      Reply
  10. Carole von Aarberg

    Of course we eat kangaroos! It is the marsupial version of a deer. You eat venison?
    Thanks for the tip of the salted lemon, it works great, better than polish.
    I have 2 saucepans ‘limited edition’. Most of the rest are 1801, and I swear, never used.
    One of the saucepans is 1776-1976. I have hooks on the wall to hang them. I really wonder how they came to Australia. Carole

    Reply
  11. Paul Revereware Post author

    Ha ha, I guess I just never thought about eating one before. I suppose I pictured them hopping around like big bunnies? Some people eat those, too, I guess. I have eaten deer, but the only way I know of to get it is to hunt. I don’t, so it has been a long time. I can take it or leave it. Since your pans are not all exactly the same, I’d guess they are collected. I have actually sold and shipped a pan to Australia before, but I can’t remember exactly what, or where. Or maybe someone moved to Australia and took them with them. Anyway, glad you got such a deal!

    Reply
  12. Carole von Aarberg

    Well, roos are not farmed, but since they live in big groups, called a ‘mob’, they are easy to hunt. And there are a lot more of them since white settlement, we have built small water ponds, called dams just for the benefit of the roos and the wallabies. Apparently it takes some skill to butcher and get good cuts of meat, and that’s where the copper pans come in, the best way to grill/broil a roo steak is to put it on a VERY hot cooker for 1 or 2 minutes only, then turn over and turn off the heat. This does work, but the thicker the metal, the better the result. I have a very heavy all steel pan too, and this works, but I really think the PR ware is going to be even better. It holds the heat. I think you are right, a collection to be admired and not used. One of them is made in Portugal, not PR, and tin lined. Believe me, I am going to use them. What I really want is a copper bowl for whipping egg whites…ever hear of that great Australian dish, the Pavlova?

    Reply
  13. Margaret Morris

    I live in England but had the pleasure of living in Florida from 1991-1993. While there I bought Paul Reveere stainless steel copper bottomed pans and it is only today that I noticed while cleaning the copper bottoms that they have different dates on. They all say Clinton ILL but 90e 90m & 93b, I have used the older ones daily for 24 years and they are still in great condition. I had no idea that production ceased in the USA , it saddens me that both of our Countries no longer produce goods which we were so proud of. I will treasure my pans and my towels which were Made in America when quality counted

    Reply
  14. Stephen Carpenter

    We were given a set of Paul Revere cookware in 1980 as a wedding gift, we live in Australia and it came here by surface mail. It was a set of large 19cm pot with lid, a 13 cm pot with lid, a 19 cm skillet, all copper with stainless steel lining; and two wholly copper bowls, 25cm and 15cms, both with round brass handles.
    The cookware is still beautiful looking and of course very serviceable. We use it all almost daily.
    However, I was really annoyed when not long after we took delivery (about a year later) one of the brass handles broke off the large pot. The remaining handle is still there, but always precarious when we lift with just the one brass handle. the brass handle of course has long ago disappeared. (Always wondered if I could get it repaired, but no service centre here in Aus.)
    In looking over this site however, I don’t see the stamping on the base that is similar to ours. Unfortunately I cannot attach a photo but they all have the name Paul Revere in a cursive text with a big swirling after the last ‘e’ which comes almost as far back as the ‘P’, and the letters U.S.A. stamped below the name, then above the name a Paul Revere profile (with hat) with the numbers 18 – 01 either side of the profile.
    can anybody give me some idea of the provenance on this cookware?

    Reply
    1. Paul Revereware Post author

      They started putting the signature on them in 1975, just before the American bicentennial. They also added 1776-1976, but took that off a couple of years later, leaving the signature, and other items you mentioned on the stamp.

      The handle issue you mentioned was supposed to be a good idea, because it left the inside cooking surface smooth, but it did allow for the handles not being as securely fastened as pans that have a rivet all the way through the pan. The pans came with a 7 year warranty, I think, but who serviced them, I do not know. I suppose a good welding shop that can weld brass could make it work, but it probably wouldn’t look as good as original.

      Reply
  15. Tyler Hawkins

    Your pots are from the Revere Ware Signature line. It was introduced in the late 1960s and ended production around 1986. Personally I prefer the more functional 1400 stainless steel copper clad line that was manufactured here in the US for over 50 years with minimal changes. The signature line was considered a step up though designed for the gourmet and cost more than the basic 1400 line. I have a tea kettle from the Signature line made in the 70s that I really like though. Copper is a lot of work to keep looking nice, I have a hard enough time with the cladding on the bottoms of mine.

    Reply
  16. Carole von Aarberg

    G’day, I’m in Australia too! Mine I got in an Op Shop. Just like yours, the swirling signature and all. I’m sure one of the wrought iron gate makers could fix it. Carole in Sydney (Glebe)

    Reply
  17. Stephen Carpenter

    Thank You all, for your responses. Most informative.
    as far as the repair to the handle is concerned, I have think I have long lost the brass handle. cannot locate it in the obvious places. It still works as a one handle pot, but…

    Reply
  18. Laurie Radtke

    Hello! I’m so glad I stumbled upon your site. I was given a set of Paul Revere today by a friend cleaning out her father’s house. It includes 1qt, 2qt with ceramic double boiler/bain marie, and 3qt – all with lids, 2 mixing bowls, and a 10.5″ fly pan – NEVER USED! The bottoms are immaculate. They must be a later edition because the only thing below the signature is “USA 85”. They’ve been hanging in an abandoned house for about 10 years. I’ve been researching for several hours now and your set is the only one I’ve seen with the ceramic double boiler/bain marie insert .
    My 1st question – is this insert a rare piece?
    My second question is – what’s the best way to cut through 10 years of tacky grime and dust without damaging the pan ? I’ve tried very hot soapy water, not much luck.
    And last, how much would you estimate this set to be worth? I could send photos.

    Reply
    1. Paul Revereware Post author

      The ceramic insert is pretty rare. I don’t think they made many, and I am sure some of those were broken/chipped over the years. The mixing bowls aren’t seen too often, either.

      Cutting thru the grime…well elbow grease? Ha, they are copper and stainless steel, so it is going to take a lot to actually damage that. Maybe some 409 or another grease cutting cleaner. Once you get them clean, it will be worth it.

      What that set is worth varies greatly, and it is hard to say, since you may have the only one for sale? Individually, I have seen all of those pieces go for as much as $100 each, even used, and the Bain Marie for even more.

      Don’t sell them though, unless you really need the money. They don’t make them anymore, so they are worth keeping. Congratulations on your new set.

      Reply
  19. Laurie Radtke

    Thank you so much for the info! I’ve used a lot elbow grease today and am very slowly making headway. Also using steam on the nooks and crannies. Interestingly, it appears that the lids may have had some sort of protective film on them? Not sure if that’s making harder or easier to clean. I’ll keep at it! Thanks again!

    Reply
  20. Carole von Aarberg

    Remember me? I got 10 copper pots, 9 revere ware, in a garage sale here in Australia.
    I don’t use it, Am fed up of polishing it. I will sell it all for twice what I paid for it, $200 aussies, and postage. Maximum is 20 kilos, so may need two packets. Any takers.

    Reply
  21. Tom Lynn

    Can you comment on the “magnet test” to verify the safety from elements leaching into the food?
    My 8-quart pot has “18 01” on the bottom.
    Made in Rome NY.

    Reply
    1. Paul Revereware Post author

      Well, the 1801 is the year Revere claims to have started in the copper business. Since it is not a grade of stainless steel, and Revere has never marked their pans as to what grade it is, I can’t say for sure if they used 18-10, 18-08, or what. Meanwhile, rest easy about leaching. Stainless steel is mostly iron, with additions of chromium, carbon, and sometimes nickel. The only way anything is coming out of it is if you get it to over 1400 degrees F, when it will start melting, and that won’t happen on a regular stove. If it somehow did, you wouldn’t be eating that food anyway.

      When stainless steel mills make a stainless coil, they do a chemical (and physical) test on the “heat”. It gives the specifics on what percent of which elements are in that heat. A piece of stainless will keep those chemical properties until it is, if ever, melted again. This is true with all alloys, actually, including regular steel, brass, sterling silver, etc.

      As far as a magnet test, none of my Revereware or calphalon is magnetic. My all-clad is magnetic, so it can be used for induction cooking, but only on the bottom, not the sides. My cast iron pans are very magnetic, of course. So, revereware and Calphalon, at least mine, cannot be used for induction cooking.

      Hope this helps!

      Reply

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